Idaho semi-weekly world. [volume] (Idaho City, Idaho Territory) 1875-1908, 1887-10-11
IooTHsoME CHEESE.


/
There are several kinds Of cheese
that can be made where but two or
three cows are kept, and several o.
them are delicacies MS well MS nu-
lritious food First may be mentioned
Use cream cheese, as rich as butter but
with lrononnced cheese flavor that
makes it qaite acceptable as n dish
for dessert. This Is made al follows.l
The milk Is put in shallow pans III the
uSiial way. and Mt the end Of Twelve |
hours the pans are set Oh stove only
mod lelys hot SO that the milk will |
warm through gradually until the film
II cream shrinks and becomes wlin- |
kled. The milk must not boil, and |
mhsn warmed sufficiently it is re-
moved from the stove and set back on
the shelves After twelve hours It is
ready to be skinned. and the cream Is
taken off in thick, semi-solid mass
This is called cloutch cream, and is
often eaten by itselfas deiicacy, which
it really is. If it is churned it makes
rather fiat favored butter, but it will
keep sweet very long tmc--for
months, or year, or more. This
thick cream is dipped off from the milk
and pu in small wooden molds, about
five inches long. three wide and two
deep. These are laid upon a folded
linen or cotton cloth which absor5s the
whey which d'ains from the cream.
The cream soon becomes solid and of
the consistency of ney-m lde butter;
then the molIs are lifted off from the
cheeses and thes, are left to drain for
day longer. A little siltis sprinkled
| upon the cheeses w.en the molds are
removed, and they ara fit for use at
any time after draining for twenty-four
| hours. These cheeses sell in the Euro
pean AMI English markets for fifty
cents each and weigh one pound.
Another small cheese is made from
the curd Of sour skinned milk or but
termilll. and is a very pleasant relish
for a supper or lunch. The sour
milk is set upon the stove in the
pans and warmed until the curd
sets. This is dipped out into a
thin muslin cloth and hung up
to drain. When the whey is drained off
the curd, slightly salted, is nodded
wi h the hands into small round cakes,
| iiatte1ed somewhat. and these are
packed into stoneware jar and set in
a warm closet for few days to
''ripen,' when they acquire a pro-
nounced cheese flavor. BY longer
ripening the curl cha ges to a rather
pasty consistency. and the cheeses may
become sticky and covered with blue
mold. When this happens. the ripe
ness is completes the cheescs are
in a cool, airy place for consumption.
In the opening process the cheese ac-
quires buiterv texture and becomes
soft. By longer keeping and exposure
to a warm trmpera IRE, very good
'I4imbnrger' may be made in this
way.
An exquisite small cheese may I've
made in imitation of the Neufchatel.
which is exceedingly popular in the
large ciiiesbo.hin America and Europe.
| h,
which is added the sweet cream Of
the previous milking The fresh
milk of good butter-yieldine
Jersey COW would make these chceses
without the addition of cream. The
mixture Of milk ard cream is warmet
to eighty degrees, and Sufficient renne
is added and stirred into it to make Tho
cmd in an hour and a half or two
hours. The curl is dipped out very
carefully with a stralner, rs soon as i
is firm enough not to break. and is pu
into cylindrical IN Oils about six inche
l in height and two or three inches il
diameter These molds are made o
tin; a small fruit or oyster can, having
the top and bottom melted off on ho
stove, would make an excellent mole
: for this kind of chce'e. The mold
should be pierced with holes to let til
whey drain off, and are placed on
; clean fl ed cloth TO be filled. AS 500
: AS the curl becomes firm enough it i
turned out of the mods and set on
: table covered wi h a straw mat to pei
tnll inc Sui tNtt llie ihoietuic
Drain off These oh escs are eate
J fresh when ten or twelve hours old, O
= they are lightly sailed, wrapped i
paruffiae paper and kept in coo
t place, neither dry nor damp, wher
T they will keep a long time in good col
= dition.
This same process is used for mai
! ing small, fat, round cheeses and otl
E ers square or formed in molds of var
Gus shapes as tarts are made. Cheese
:, of this kind are often favored in var
Gus ways by the addition of powdere
:, sage, an,se seed, dried sweet herl
=, powdered, ETC., and for the productio
- of very rich cheese like the Engli>
: Stilton, or the French Roquefort, soa
! blue mold is sown among the curd |
=, adding small fragments of an ol
cheese. Ii is curious fact in chees
=; making, that the growth of these pee
= liar fungi in the curl d avelops a +
' markable change of character, pr
ducing a soft, rich, buttery textur
- and very pleasing, sharp fiavo
= without any of the s,rong ammoniac
:, odor acquired by some of those ripen
- in a warm temper allure and wit
VI out the mold. These blu
. yeined chces's are highly